Spicy Korean Cucumber Pickles

thespruce.com

Maxine

1 pound kirby cucumbers (hothouse or English cucumbers work, too)

1 ½ teaspoons fine sea salt

1 small clove garlic, minced (optional)

1 Tablespoon gochugaru (Korean chile flakes) or red chile flakes

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil

2 to 3 teaspoons sugar

1 teaspoon toasted sesame seeds (optional)

Directions at thespruce.com

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